One way to get beautiful color in your smoothie, ice cream or cake is through colorful superfood powders. Colors in food indicate that it's rich in nutrients and especially antioxidants. Eating "the whole rainbow" every day is a health trick that also makes us happy in the kitchen; both when we prepare and eat the food.
Our extra vibrant powders are:
Pink Pitaya
A beautiful bright pink powder made from pitaya, also called dragon fruit. It is rich in fiber, antioxidants, vitamin C, B vitamins and minerals.
Butterfly Pea powder
Made from dried, beautiful blue pea flowers and is rich in proanthocyanidins and antioxidants. Its amazing color pigment can change from blue to purple when adding lime or lemon.
Acai
A deep purple superberry from the Amazon, rich in antioxidants. A favorite for both smoothies and ice cream.
Blueberries
These luxurious berries are rich in vitamins and minerals, but especially rich in antioxidants called anthocyanins.
Activated Charcoal
Activated charcoal that is a food product and makes a fun addition to cooking for popular coal-black smoothies or pancakes, for example at Halloween.
Vibrant Recipes
These colorful and nutritious powders are the best natural food colorings and flavor enhancers available! You can create your own amazing creations, such as colorful chia puddings, cakes, pies, pancakes, smoothies, nice creams, etc. This is something that people of all ages, both children and adults, appreciate.
Unicorn Nice Cream
Ingredients
4 frozen bananas cut into pieces
1 can of coconut cream
2 tbsp maple syrup or coconut syrup
1 tsp vanilla powder
1 pinch of sea salt or Himalayan salt
Pink Pitaya and Butterfly Pea.
Instructions
1.Mix everything except the powders in a food processor until smooth.
2.Divide into 3 equal parts, in 3 different bowls, and mix one powder into each bowl.
3.Then carefully fold the three different colors into a larger container that can go in the freezer. Create a beautiful "swirl" of colors.
4.Place in the freezer for 1-2 hours until the ice cream is sufficiently frozen, and then serve!
Gluten-free Rainbow Pancakes
Ingredients
125 grams of any gluten-free flour, e.g., brown rice flour, buckwheat flour, teff flour, or a gluten-free mix.
2 vegan egg replacements or 1 mashed banana.
50 ml sparkling water
about 90 ml of any mylk, such as oat, almond, hazelnut, or rice.
1-2 tbsp coconut sugar
2 tsp baking powder
Optional colorful powders – preferably 3 different kinds
Coconut oil for frying
Toppings
Whatever you like best, e.g., maple syrup, berries, fruit, whippable coconut cream, chocolate sauce, etc.
Instructions
1.Whisk the egg replacement powder or the mashed banana with mylk, sparkling water, coconut sugar, and nut butter.
2.Combine flour, baking powder, vanilla, and cinnamon separately first and then add it to the mylk mixture while stirring.
3.Stir until the batter becomes smooth, thick, and creamy (add a bit more mylk if you prefer thinner pancakes or add more flour if you want them thicker.)
4.Divide the batter into equal parts and stir in optional colorful powders in separate bowls.
5.Let the batters rest in the refrigerator for about 10 minutes.
6.Heat coconut oil in a large frying pan.
7.Add about 2 tbsp of batter for one pancake in the pan. As soon as you see bubbles on the surface, flip the pancakes (after about 2-3 minutes).
8.Serve your pancakes with your favorite toppings.
Blue/Pink Chia Pudding (2 servings)
1.Mix these ingredients and let swell in the refrigerator for at least 2 hours or overnight:
1 dl chia seeds
2 dl plant-based mylk such as almond, rice, coconut, hazelnut, or chufa mylk.
2 tsp Pink Pitaya
2. Mix these ingredients in a blender:
1-2 frozen bananas
1 dl coconut water
1 tbsp lime juice
2 tsp Butterfly Pea
Layer the two "puddings" in glasses or bowls. Decorate with fresh blueberries if desired. Serve!
